Hot Italian Sausage Brat

It tastes like a brat but there is no disguising its robust Italian sausage flavor with a little heat … plus salt, fennel, pepper, paprika, and hints of parsley and garlic - yummy! Also great sliced and served with pasta and your favorite spaghetti sauce.

Cooking Instructions Print Version

1. Oven

Settings and timing

Bake or broil. Baking the brats is a great way to enjoy them, especially if grilling season is still a ways off. Brown them in a skillet for 5-10 minutes to get a nice bark brown color and then finish in a hot 425°F oven.

2. Grill

Cooking Oktoberfest Brats

1 cup beer

1-1/2 cups water

1 cup ketchup

Settings and timing

This method of cooking adds flavor while it tenderizes the bratwurst skins. Grill bratwurst over medium heat, turning occasionally for about 20 minutes. Combine 1 cup beer, 1-1/2 cups water and 1 cup ketchup in large saucepan. Simmer the grilled brats in beer mixture for 15-30 minutes and enjoy!

For crispy skins

Do not boil the brats. Start them on direct medium-high heat. Turn them every couple of minutes to achieve an even, very dark brown color. Once they are close to the desired color, move them to indirect heat to finish. This method will give you a crisp snap to the outer skin, a great caramelized flavor, and a juicy meaty interior texture.

3. Stove Top

Special instructions

Slice and pan fry with peppers and onion - great for a pasta dish, a pizza topping or even a grinder sandwich.

4. Crock Pot

Settings and timing

This is actually a nice and convenient way to prepare them. Place the brats in the pot with some sweet peppers, onions, spaghetti sauce and chicken broth. Make sure the brats are covered. Cook on low for 4-6 hours.

Put them in the pot before you go to work, and then take them out and have them for dinner when you get home. What a great time saver! Serve with pasta and a loaf of our SKS breads. Don’t forget the SKS wine (for the cook, not the brats!).

5. Smoking

Settings and timing

Ever had a smoked brat??? They are RIDICULOUSLY GOOD!!! Smoke at 250°F. Then take them out of the smoker and brown the skins in a skillet or on the grill. You will not be disappointed!

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry

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